Baked kohlrabi fries and homemade curry ketchup: a healthy, low carb and low fat side dish or quick vegetarian/vegan meal.
- 1 Kohlrabi, large
- 1 teaspoon Oil
- Paprika powder, hot or sweet to taste
- Curry powder, to taste (optional)
- Salt and pepper
- FOR THE CURRY KETCHUP:
- 4 tablespoons Tomato Paste
- 6 tablespoons Water
- 1 tbsp Apple vinegar
- 1 tbsp Favorite curry powder
- 2 tablespoons Sugar
- 1 teaspoon Mustard
- 1 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce or soy sauce
- 1 teaspoon Paprika powder
- Cayenne pepper or chili flakes to taste
For the kohlrabi fries, preheat the oven to 200°C (390°F).
Peel the kohlrabi, slice and cut the slices into French fries-like sticks. Place in a small bowl, add oil, hot or sweet paprika powder, curry powder if desired and freshly ground black pepper. Mix well with your hands.
Place the fries on a baking sheet lined with parchment paper (do not overload the baking sheet, the fries should have enough space between them and not overlap too much). Bake for 15 to 25 minutes, depending on the thickness of the sticks. They should still have some bite. Also keep an eye on them, you don’t want them to burn. Transfer to a serving bowl and season to taste with salt.
While the kohlrabi sticks are in the oven, prepare the curry ketchup. Place the ketchup ingredients in a small saucepan. Mix well and bring to a boil, stirring constantly. It won’t take long, about 1-2 minutes. Add 1 to 2 tablespoons of water if the sauce seems too thick.
The sauce can be served warm or cold and will keep for about 1 week in the refrigerator.